• This is a traditional goan recipe using the sweet-sour vitamin C rich Amado fruit, alongwith grated coconut in the form of a tangy chutney. Amade or Ambade are found in plenty during the monsoon season between June and September. Amade have a different sour flavor which tingles your taste buds.

This is a traditional goan recipe using the sweet-sour vitamin C rich Amado fruit, alongwith grated coconut in the form of a tangy chutney. Amade or Ambade are found in plenty during the monsoon season between June and September. Amade have a different sour flavor which tingles your taste buds.

Ambade Hog PlumsBoiled and skinned hog plums

 

 

 

 

METHOD:

  1. Peel the skin off the Amade/ hog plums and smash them with a stone or heavy object.
  2. Apply salt, chilly powder, jaggery (brown lump sugar) to the ambade and marinate them for 1 hour.
  3. Now crackle the mustard seeds in oil.
  4. In a pan add ¼ cup water and the marinated amades. Cook them till done.
  5. Grind the coconut & mustard seeds (the paste has to be coarse and granular, so just turn the mixer twice and then add mustard seeds and turn the mixer once. Grinding the mustard seeds very fine leaves a bitter taste that is not appealing).
  6. Add the coarsely ground paste to the cooked amades. Adjust the gur/ jaggery and salt as per your taste preference.

Amadyachi Karam